Season both sides of the pork chops with the Essence and kosher
ender.
To prepare the cabbage, heat the oil in a
oft, stirring occasionally. Add the cabbage, vinegar and dill and cook
Brown pork chops, onions, and seasonings in oil.
Take chops out of pan and set aside.
Add celery soup and milk to the same pan with the onions and simmer until heated through.
Put one half of the sliced potatoes in a sprayed casserole pan.
Place one half of the cabbage over potatoes.
Pour one half of soup mixture over that.
Repeat.
Place browned pork chops on top.
Cover and bake at 350\u00b0F for 1 hour or until potatoes are tender.
Remove cover last 20 minutes.
Heat a large frying pan over high heat. Lightly coat with oil then sear pork chops for 2 mins per side, until browned. Reduce heat and cook for 3 mins, or until cooked to your liking.
Meanwhile, lightly coat a saucepan with oil and heat over medium heat. Sweat onion for 3 mins, stirring, until soft. Add cider and vinegar. Bring to a boil and cook for 3 mins, until liquid reduces by half. Add cabbage, apples and thyme. Cover and simmer for 5 mins then season to taste. Serve with pork, garnished with sage.
ustard over both sides of pork chops. Heat a large frying pan
Mix the thyme, rosemary, lemon zest and oil together and season. Rub the mixture onto the pork chops then set aside while you prepare the slaw.
Mix the onion, carrot, cabbage, celeriac, mayonnaise and vinegar together in a large mixing bowl. Season.
Heat a heavy-bottomed frying pan until hot. Sear the pork over medium heat for 5-7 mins until just cooked through. Sprinkle with the lemon juice and serve with the slaw.
ven's broiler.
Brush pork chops with 2 teaspoons white vinegar
n aside.
Season the pork chops with 1/4 teaspoon
o 450 degrees.
Place cabbage on baking sheet, drizzle with
Place in large deep pot the oil or butter.
Add pork chops; brown lightly.
Remove the chops from the pot and place them in a dish.
Add the onions; saute for 15 minutes in the hot oil, stirring constantly.
Add tomatoes and the sauce.
Cook over low fire for 1 hour, stirring every 10 minutes.
Add salt, pepper and the lightly browned pork chops.
Cook slowly for 1/2 hour.
Add cabbage, a little at a time, until all is used.
Cook until tender.
Serve hot with cornbread or hot biscuits.
Coarsley chop cabbage and boil in salted water
Heat oil in large skillet.
Brown pork chops with garlic. Lower heat and let pork chops simmer in covered skillet for 5 minutes.
Remove pork chops from skillet and drain half of the liquid.
Stir in your tomato juice, vinegar, shoyu, sugar, salt and pepper.
Put the sliced onion in skillet; simmer.
While simmering, cut your pork chops into bite size pieces; discard bones.
Stir into the sauce with onion; let simmer for 15 minutes. Put chopped cabbage into skillet; let simmer for 1/2 hour, stirring occasionally.
edium-high heat. Cook the pork chops in the hot oil until
alt on a plate; dredge pork in flour and turn to
Brown pork in deep pot.
Chop cabbage and add to pot with pork chops that have been cut into bite size pieces.
Saute cabbage with pork chops, then add 1 (16 ounce) can tomatoes or stewed tomatoes and 1 can tomato sauce.
Season to taste and add a basil leaf.
Eat over rice.
Brown pork chops and remove from boiler.
Wash cabbage and cut into pieces.
Layer cabbage, pork chops and onion.
Add 1/2 cup water and melted butter.
Simmer for approximately 20 minutes.
In a large bowl, toss apple with lemon juice; add cabbage and green onion, toss.
Meanwhile, season pork chops with grill seasoning.
Heat oil in a large skillet over medium high heat; add chops and cook until browned, turning once, about 8 minutes.
Divide slaw between four plates and top with a pork chop.
Add stock to skillet with mustard, honey, vinegar, and thyme and bring to a boil.
Cook until reduced, about 1 minute; season with salt and pepper and pour over each plate.
ver medium-high heat; season pork chops with 1/4 teaspoon salt
Preheat oven to 350 degrees F.
Heat oil on medium in a nonstick frying pan and quickly brown pork chops on both sides.
Put the pork chops in a covered baking dish.
Place the shredded cabbage around the pork chops, sprinkle with the caraway seeds, and add 2 T of water.
Bake, covered, for 1 hour.
Halfway through, check dish and add more water if needed.
When done, sprinkle with salt and pepper to taste before serving.